How is mung bean jelly made?

Jelly is one of our must-have side dishes in summer, and as a traditional Chinese delicacy, a variety of distinctive jelly production methods have been handed down all over the country. In Sichuan, mung bean jelly is the most famous, so how is the delicious mung bean jelly made?

First of all, we have to prepare the ingredients first, in Sichuan, this mung bean starch is sold everywhere, we need to buy some fresh mung bean starch back. Then we have to start the big business of making jelly, first of all, we have to mix the mung bean starch and water we buy in a ratio of about 1:7.

If you are a kitchen veteran, you can put all the water in at once and then stir, if you are a novice, it is recommended to add some water slowly, and add water while stirring, so that it will be easier to stir evenly and not easy to produce gnocchi.

Then we heat the stirred starch water on the fire, and stir it with a spoon while heating, so that it must not become a lump before it is transparent. When we can use the naked eye to come out that the starch in the pot has become transparent, we can take it off and turn off the heat. Then we immediately put this transparent starch water into a suitable container and let it stand.

After a period of time, just deduct the solidified cold powder in the container. Such a simple mung bean jelly is ready, and then we can cut the jelly into pieces, add an appropriate amount of green onions, ginger, garlic and soy sauce, and the delicious mung bean jelly with characteristics is ready. Mung bean jelly is difficult to make in this ingredient, because only this kind of mung bean starch is sold in Sichuan, so it will be relatively rare.

If we have the opportunity to go to Sichuan, we must not forget to try mung bean jelly.

How to make mung bean jelly? Peel and squeeze the soybean melon, filter the cucumber juice, add starch, mix into water starch, stir evenly and put it in a container, change the knife and then add the seasoning.

The practice of Shanxi snack mung bean jelly is introduced in detail.

Region: Shanxi snacks.

Process: Boiling and stewing method.

Ingredients for mung bean jelly: 500 grams of mung bean flour, 50 grams of alum, 3000 grams of water, sesame sauce, mustard juice, chili oil, sesame oil, cucumber shreds, refined salt, vinegar, garlic.

Introduction of mung bean jelly: Jelly is widely loved by the masses in Jinnan and is one of the flavor foods in summer. Cool off the heat, cool the fire, rich in nutrition, unique flavor.

The Dictionary of Traditional Chinese Medicine also has mung bean jelly"Clear heat and detoxify, treat pain, swelling, scalds, bruises, and antipyretic medicine, alcohol and food poisons"of the record.

Features of mung bean jelly:

The tendons are smooth, and the heat is detoxified.

Teach you how to make mung bean jelly and how to make mung bean jelly.

1.Choose fresh mung beans to wash and dry, grind them into petals with a stone mill, put them in boiling water and boil them slightly, and when the moisture on the surface of them is not sticky, cover them with a damp cloth and simmer them for one or two days, and then grind them into fine powder.

2.Pour the mung bean flour into a basin and soak it, add the alum and stir well.

3.When the pot is put on the fire and the water is quietly boiled to about 50, the adjusted mung bean flour is slowly poured into the pot, heated with a simmer, and at the same time stirred continuously with a wooden stick to make the mung bean flour rental sock paste slowly thicken, wait for the surrounding bubbling, immediately stop the fire and continue to stir evenly, pour it into the basin to cool, that is, it becomes a lump of cold powder.

4.When eating, use a knife to cut the jelly into strips, put it in a bowl, and mix sesame sauce, mustard juice, chili oil, cucumber shreds, sesame oil, refined salt, vinegar and garlic paste according to personal taste.

The essentials of making mung bean jelly: When mung bean powder is gelatinized, the temperature should not be too low, otherwise the gelatinization will not be transparent.

The preparation of mung bean jelly is as follows:Tools Ingredients: mung bean flour, water.

1. First add mung bean flour and 1 bowl of water to the container and stir well.

2. Pour the remaining 4 bowls of water into the pot.

3. Strain the prepared starch water into the pot (you can add an appropriate amount of salt to taste), turn on medium-low heat, and stir constantly with a spatula or spatula while cooking.

4. Stir until the starch water slowly becomes viscous and becomes transparent, pick it up with a spatula, and the starch paste will not break like a waterfall, then turn off the heat.

5. Brush oil (anti-stick) on the inner wall of the mold containing the powder, pour the boiled starch paste into the mold and scrape the draft flat, and place it to cool to become a powder blank.